Cheesy Potato Soup, loaded with Queso Chihuahua and bacon is creamy and full of flavor! Super easy to make and so good! If you’re looking for a great Cheesy Potato Soup recipe, we’ve got you covered!
This recipe was adapted from The Pioneer Woman’s Perfect Potato Soup recipe, which looked so good that I thought I’d give it a try. Made some adaptations along the way to use ingredients I had on hand and it was so good, I thought I’d share my version. Main adaptations are found in the choice of Queso Chihuahua, which is a super flavorful Mexican melting cheese, ground red pepper, and ingredient proportions/method.
- 8 Slices of Bacon, Cut into 1/2-inch pieces
- 1 Medium Onion, Diced
- 2 Carrots, Diced
- 2 Stalks of Celery, Diced
- 6 Medium Yukon Gold Potatoes, Diced
- 1 Teaspoon Salt
- 1/2 Teaspoon Ground Pepper
- Pinch of Ground Red Pepper
- 6 Cups Chicken Broth
- 1 Cup Whole Milk
- 3 Tablespoons Flour
- 1/2 Cup Heavy Cream
- 2 Cups Shredded Queso Chihuahua, Mexican Melting Cheese
- 1 Cup Shredded Cheddar Cheese, for serving
- 1/2 Cup Green Onion, Diced, for serving
STEP 1: COOK THE BACON
Start by cutting a half pound of bacon into 1/2 inch pieces and cooking it in a soup pot over medium heat. Once the bacon has browned, take it out of the pot, drain on a paper towel, and set it aside.
STEP 2: PREP THE VEGETABLES
Dice the vegetables into small pieces.
STEP 3: COOK THE VEGETABLES
Add the onions, carrots, and celery to the pot and saute them until tender.
Next, stir the potatoes and cook them for 5 minutes, stirring occasionally. Season with salt, pepper and red pepper.
STEP 4: ADD THE BROTH AND THICKEN
Next, add 6 cups of chicken broth and bring it to a boil. Allow it to boil gently for around 10 minutes, until potatoes are tender.
Try to resist eating the bacon while you wait!
Next, whisk together 1 cup of milk and 3 tablespoons of flour until smooth.
Pour the flour mixture into the soup while stirring slowly. Simmer for 5 minutes.
STEP 5: BLEND IT UP
At this point take the soup off the heat and use an immersion blender to blend the soup until smooth.
STEP 6: ITS ALL ABOUT THE CHEESE!
Now, its time to add the star ingredient. And I’m not talking about more potatoes. Because its all about the cheese!
Stir in 1/2 cup of heavy cream and 2 cups of Shredded Chihuahua Cheese. Once the cheese has melted and the soup is smooth and creamy, do a taste test and adjust the seasonings as desired.
Now, Its ready to serve!
Serve topped with the reserved bacon bits, cheddar cheese, and green onions. Enjoy!!
We hope that you enjoy our recipe Cheesy Potato Soup as much as we do. Let us know how you like it in the comments below or on Instagram and tag #seannaskitchen with an image of your creation! We’d love to see your pics!
Cheesy Potato Soup – So Good! Try this recipe for all the cheesy, bacon-lovin goodness! Its all about the cheese!
This recipe was adapted from The Pioneer Woman’s Perfect Potato Soup.
#seannaskitchen #cheesypotatosoup #potatosoup #bacon #cheese
8 Slices of Bacon, Cut into 1/2-inch pieces
1 Medium Onion, Diced
2 Carrots, Diced
2 Stalks Celery, Diced
6 Medium Yukon Gold Potatoes, Diced
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
Pinch of Ground Red Pepper
8 Cups Chicken Broth
1 Cup Whole Milk
3 Tablespoons Flour
1/2 Cup Heavy Cream
2 Cups Shredded Queso Chihuahua, Mexican Melting Cheese
1 Cup Shredded Cheddar Cheese, for serving
1/2 Cup Green Onion, Diced, for serving
Fry Bacon in a heavy-bottomed soup pot on medium heat, until bacon bits are crisp. Drain and set bacon bits aside for serving. Drain soup pot and set back on burner.
Add the diced Onion, Carrots, and Celery to the pot and saute until tender. Add the diced Potatoes and cook until tender. Season with Salt, Black Pepper, and Red Pepper.
Add 6 cups of Chicken Broth and bring soup to a slow boil. Simmer on low heat until potatoes are fork-tender.
Whisk together 1 cup of Whole Milk with 3 Tablespoons of Flour. Pour flour mixture into soup while stirring slowly. Simmer for 5 minutes.
Use an immersion blender to puree the soup, leaving some visible pieces of vegetables. Alternatively, let soup cool and use a blender to puree, then transfer the pureed soup back to the pot and reheat.
Stir in 1/2 cup of Heavy Cream and 2 cups of Shredded Chihuahua Cheese.
Serving Suggestions: We like to serve this Cheesy Potato soup with Shredded Cheddar Cheese, Bacon Bits, and Green Onion. Great served with warm Garlicky Breadsticks!